Sensory Evaluation and Flavor Analysis in Food Science
A special issue of Applied Sciences (ISSN 2076-3417). This special issue belongs to the section "Food Science and Technology".
Deadline for manuscript submissions: 30 January 2025 | Viewed by 61
Special Issue Editors
Interests: sensory evaluation; sensory techniques in food product development; food acceptance; sensory profiling; food technology; food product development; functional food
Special Issues, Collections and Topics in MDPI journals
Interests: sensory profiling; emotions; rapid sensory techniques in product development; functional foods; context in food choice; food acceptance; electronic nose; electronic tongue
Special Issues, Collections and Topics in MDPI journals
Interests: consumer behavior; acceptance; novel research methods in consumer and sensory science; food values and attitudes; organic food; local food; food innovations; food trends
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Sensory evaluation and flavor analysis are pivotal components of food science, providing invaluable insights into consumer preferences, product quality and sensory perception.
They serve as indispensable tools for food scientists, manufacturers, and marketers to optimize product development, enhance sensory appeal, ensure consistency in quality, and meet consumer expectations in the dynamic landscape of the food industry.
This Special Issue invites researchers to submit original research articles or reviews related to the following:
- Sensory analysis in food product development and optimization;
- Instrumental analysis (e.g., electronic nose, electronic tongue) in food product development and optimization;
- Food analytical techniques, especially flavor analysis in food;
- Consumer studies: consumer expectations of food; consumer perception and purchase behavior; role of consumers in food product development; factors affecting consumer choice and consumption of food products;
- Innovations in sensory evaluation and flavor analysis in food.
Dr. Katarzyna Świąder
Dr. Anna Piotrowska
Dr. Sylwia Żakowska-Biemans
Guest Editors
Manuscript Submission Information
Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.
Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Applied Sciences is an international peer-reviewed open access semimonthly journal published by MDPI.
Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2400 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.
Keywords
- sensory evaluation
- flavor analysis
- food science
- expert evaluation
- consumer assessment
- sensory characteristic
- functional food
- novel food
